1. Fill a six quart pot with water, bring to a boil.
2. Add the cauliflower and cook until fork-tender.
3. In the meantime, pre-heat a large cast iron frying pan on high, then add the olive oil.
4. When the oil is shimmering, reduce the heat; add the garlic and sauté lightly, do not let it brown.
5. Remover the cauliflower from the boiling water, remove 4 cups of the water for developing the sauce and reserve the rest for cooking the linguine.
6. Add the cauliflower to the oil and garlic, and mash it in the pan continuing to break it down until it is the consistency of mashed potatoes.